Roasted Beet and Chickpea Wraps with Smoky Tahini-Lemon Sauce and Carrot Slaw
Are you looking for a fresh and healthy meal? Look no further than these Roasted Beet and Chickpea Wraps! Packed with flavor and nutrients, these wraps make for a satisfying lunch or dinner. The combination of roasted beets, chickpeas, and a smoky tahini-lemon sauce is simply delightful. Plus, it’s easy to make and can be enjoyed on the go!
Why Make This Recipe
These Roasted Beet and Chickpea Wraps are not only delicious but also very healthy. Beets are rich in vitamins and minerals, while chickpeas provide protein and fiber. The smoky tahini-lemon sauce adds a burst of flavor without any guilt. This recipe is perfect for anyone looking to eat more plant-based dishes or just wanting a quick, colorful meal.
How to Make Roasted Beet and Chickpea Wraps
Making these wraps is easy! Just follow the simple steps below.
Ingredients
- 2 medium beets, peeled and cubed
- 1 cup canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 large whole wheat or spinach wraps
- 1 cup shredded carrots
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- Pinch of salt
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 2–3 tablespoons warm water (to thin as needed)
- Salt, to taste
Directions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the beet cubes and chickpeas with olive oil, smoked paprika, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25–30 minutes. Remember to turn them halfway through until they are golden and tender.
- While they are roasting, prepare the carrot slaw. In a separate bowl, mix together the shredded carrots, parsley, lemon juice, olive oil, and a pinch of salt. Set it aside.
- In a small bowl, whisk together all the ingredients for the tahini-lemon sauce. If it’s too thick, you can adjust it with water as needed.
- To assemble your wraps, warm them slightly. Layer each wrap with a scoop of the roasted beets and chickpeas, a spoonful of carrot slaw, and a drizzle of smoky tahini-lemon sauce.
- Roll the wraps tightly. Serve them immediately, or wrap them up for a delicious meal on the go!
How to Serve Roasted Beet and Chickpea Wraps
These wraps are perfect for lunch, dinner, or a snack. Serve them with extra tahini sauce on the side for dipping, or enjoy them with a simple green salad. They also make great picnic food!
How to Store Roasted Beet and Chickpea Wraps
If you have leftovers, store them in an airtight container in the refrigerator. The wraps are best eaten within a day or two. Make sure to keep the tahini sauce separate until you’re ready to eat, as it can make the wraps soggy.
Tips to Make Roasted Beet and Chickpea Wraps
- Roast the beets and chickpeas until they are nice and crispy for extra texture.
- Feel free to add other vegetables or greens like spinach or kale for added nutrition.
- If you like it spicy, add a pinch of cayenne pepper or red pepper flakes to the chickpeas before roasting.
Variation
You can make this recipe your own! Try using different types of wraps like garlic naan or tortilla wraps. You can also substitute tahini with hummus for a creamier sauce or try different toppings like sliced avocado or cucumber.
FAQs
1. Can I use fresh chickpeas instead of canned?
Yes, you can use fresh chickpeas. Just make sure they are cooked and tender before adding them to the wraps.
2. How long can I keep these wraps in the fridge?
These wraps are best eaten within 1-2 days of making them. They may become soggy if stored longer, especially with the sauce inside.
3. Is there a nut-free option for the tahini?
If you want a nut-free sauce, you can replace tahini with sunflower seed butter or make a simple lemon dressing with olive oil, lemon juice, and your favorite spices.
Enjoy making these tasty Roasted Beet and Chickpea Wraps – they are sure to be a hit!
